Baltimore Crab and Old Bay Corn Chowder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy chowder featuring sweet corn, tender crab meat, and the signature spice blend of Old Bay for a Chesapeake Bay-inspired soup. This american-inspired easter ready in about 40 minutes pairs unsalted butter, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 15 min Cook: 25 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat until foaming, then add 1 diced medium yellow onion, 2 diced celery stalks, and 1 small diced red bell pepper. Sauté for 5 minutes until vegetables soften and become fragrant.
  2. Step 2: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux, cooking out the raw flour taste.
  3. Step 3: Gradually whisk in 4 cups chicken broth, ensuring no lumps form, then add 2 cups corn kernels and 2 tsp Old Bay seasoning. Bring to a simmer and cook for 10 minutes until slightly thickened.
  4. Step 4: Stir in 1 cup heavy cream, 8 oz lump crab meat, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 5 minutes until crab is heated through and chowder is creamy and rich.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over each bowl before serving piping hot.

Frequently asked questions

How long does Baltimore Crab and Old Bay Corn Chowder take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baltimore Crab and Old Bay Corn Chowder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Baltimore Crab and Old Bay Corn Chowder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baltimore Crab and Old Bay Corn Chowder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baltimore Crab and Old Bay Corn Chowder?

American easter like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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